Red Wine Poached Peaches with Spices
Ingredients
- 4 pcPeach (halved and pitted)
- 500 mlRed wine (good quality)
- 100 gBrown sugar
- 1 pcCinnamon stick
- 2 pcClove
- 1 pcstar anise
- 1 pcVanilla bean (split)
- 1 pcCitrus limon (L.) Burm. f. (zested)
Method
Fleshy peach halves, stained purple by a short, syrupy reduction. The reduced wine releases notes of warm spices and stewed fruits; the flesh is melt-in-the-mouth yet holds its shape.
- 1
Wash the peaches. Cut them in half following the natural groove to remove the pit without damaging the flesh. If the skin is too thick, peel it off gently.
- 2
In a sauté pan, pour the red wine and brown sugar. Add the cinnamon, cloves, star anise, and split vanilla bean. Bring to a boil to dissolve the sugar crystals.
- 3
Submerge the peach halves in the simmering liquid. Poach gently. The tip of a knife should slide into the flesh like butter, without any resistance.
- 4
Remove the peaches. Increase the heat to reduce the wine until it becomes syrupy and coats the back of a spoon. Pour this glossy syrup over the fruit.
Frequently asked questions
How do you get this dish right?
- Use a full-bodied red wine so the syrup has body.
- Do not boil the fruit too hard; a gentle simmer is enough to keep the flesh intact.
- Let the peaches cool in the syrup so they soak through to the core.
How long does this dish keep?
Can be kept for 3 days in the refrigerator in its syrup, in an airtight container.
